Seven Layer Dip Taco Bar
with baked sweet potato / tortilla chips
Seven Layer Dip will fit right in if you have plans to watch American football this weekend, but we added a baked sweet potato to make it feel like a more complete meal (sort of like a taco bar) if you just plan to serve it for dinner during the week.
Smarts: You can refrigerate the assembled seven layer dip for up to 2 hours before serving. Serve chilled.
- Lettuce, romaine - 1 hearts , shredded
- Tomatoes, medium - 2 , diced
- Beans, refried (14 oz / 397 g) - 1 can
- Water - 2 Tbsp
- Paprika - 1 tsp
- Cumin, ground - 1/2 tsp
- Chili powder - 1/2 tsp
- Sour cream - 1 cup
- Cheese, shredded cheddar - 2 cups
- Olives, black and sliced - 1/2 cup
- Tortilla chips (opt) - for serving
- Sweet potatoes, medium - 4
- Shallots - 1 clove , diced
- Cilantro - 1 Tbsp , chopped
- Avocados - 1
- Lime juice - 2 tsp
Sweet potatoes - (If prepping right before cooking, get oven heating first.) Wash and scrub potatoes. Slice in half lengthwise. (Can be done up to 5 days ahead)
Lettuce / Tomatoes - Prep as directed.
Make bean mixture - Stir together the refried beans, water, paprika, cumin, and chili powder until smooth, adding more water as needed to help everything combine.
Heat oven to 425F / 218C. Line a sheet pan with foil or brush with some oil.
Rub sweet potato halves on all sides with some oil. Place potatoes cut-side down on the sheet pan. Season the tops with some salt. Transfer to the oven and roast until potatoes can be easily pierced with a fork, ~30 minutes.
In a square baker, spread out the bean mixture in a thin layer. Add guacamole, spreading it out over the beans in a thin layer. Top with sour cream, carefully spreading it all the way to the edges (don’t worry if it mixes with the guacamole a bit).
Top with cheese, olives, lettuce, and tomatoes.
Divide the sweet potato halves between serving plates. Gently mash with a fork. Scoop seven layer dip onto roasted sweet potatoes. Serve with chips on the side for scooping. Enjoy!